Mix My Granola!

Mix My Granola

The way a pastry chef likes it.


In other words I was creating a dessert while simultaneously picking my customized granola mix on MixMyGranola. Double duty, and you know how I love things with more than one use.

The concept behind the start-up company a MixMyGranola is brilliant, as anything custom is right up my alley. Design your own granola with anything and everything you like and they will ship it right to your door (in a sleek mailing tube might I add). Did I say granola only? You can go off the wagon and mix some G.O.R.P., or a movie appropriate snack too. Just make sure to sneak it past the ushers at the cinema.

I took making my mix as serious business. What would it be today; something very berry, or a myriad of tropical flavors including mango, coconut, cashews and ginger? I went way of the tropics for my very first Dirt Cake mix. MixMyGranola is so easy and fun to navigate. Build your mix while a tool bar keeps track of the cost and the expanding nutritional facts. Has your granola mix gotten too nut and berry laden, causing your calorie count to skyrocket? Hit the back button a few and rethink your selections. Once your masterpiece is finished, you checkout and it is sent to you with your personalized granola name, along with your ingredient list and nutritional facts. I opted for Dirt Cake as the name of my first mix; maybe in the future I will mix up a real chocolate-laden Dirt Cake MixMyGranola


Besides enjoying my decadent granola mix with milk and yogurt, I have decided to make a dessert of sorts using the tropical granola mix. No fruit crumbles here, one must think outside the box (or granola tube in this case) when faced with a bevy of toasted oatmeal delight. I got brainstorming and decided on a coconut bavarios with a granola sable. Filled with seasonal mango, a little extra granola and topped with a drizzle of caramel that allows the cream to bubble through creating a visually unique (and delicious) dessert! My neighbors just devoured the first round so I think it is safe to say MixMyGranola, and desserts made with it, it a home run.


Coconut Bavarois with Mango and Granola Sable

Ingredients:
200grams MixMyGranola
50grams butter

1. Grind the granola mixture in the robot coupe until it is a fine consistency.
2. Add the butter and continue to pulse until a dough forms.
3. Chill for one hour.
4. Roll the dough between two pieces of parchment paper.
5. Bake in a 350 degree F oven until golden. 5 turn 5 minutes.
6. While still warm cut rounds to fit into the ramekins or to line the bottom of ring molds. You can eat the sable too as cookies!

Coconut Bavarois:
225grams coconut milk
2 egg yolks
100g sugar
pinch salt
1 tsp lime juice
¼ tsp vanilla bean paste
1 sheet gelatin (3.5 grams)
225 grams of heavy cream

1. In a heavy bottomed saucepan, bring the coconut milk, half the sugar, salt, lime juice and vanilla to a boil.
2. In a separate bowl whisk the yolks and sugar together until pale. (Blanchir)
3. Temper in the boiling coconut milk into the yolks.
4. Return to low heat stirring constantly with a heatproof spatula. Bring the mixture to 180 degrees F.
5. Bloom the gelatin and squeeze off extra moisture. Place in a medium bowl.
6. Pour the coconut crème anglaise over the gelatin. Stir to ensure it is evenly melted and distributed.
7. Gently cool over an ice bath, stirring constantly, until it reaches room temperature.
8. In the bowl of a kitchen aid mixer, whip the heavy cream to medium peaks.
9. Fold together the coconut crème anglaise and the heavy cream.

Macerated Mango
2 mangoes
30 grams sugar
2 teaspoons lemon juice
pinch salt
pinch cayenne pepper

1. Peel and dice the mangoes. Add sugar, lemon juice, salt and cayenne pepper.

To assemble:
1.With the bottom of a ring mold lined with sable place a small spoonful of the bavarois.
2. Add a spoonful of mangoes and a sprinkle of granola.
3. Finish filling the mold with more bavarois.
4. Freeze for atleast an hour.
5. Remove the mold using a heat torch to gently heat the outside of the mold. Pull the mold downwards off of the set bavarois.
6. Chill bavarois in fridge.

You can do the same procedure in a ramekin.

Caramel Drizzle
300 grams granulated sugar
1. In a heavy bottomed pot create a dry caramel by heating the pot and gradually sprinkling sugar in while stirring with a heatproof spatula.
2. Cook to medium amber.
3. Drizzle caramel over the tops of the bavarois. The bavarois will bubble up through the caramel.

ENJOY!